1 1/4 pkgs Graham Crackers (not the whole box) 1 1/2 cups chocolate chips*

1 can sweetened condensed milk 1 cup chopped pecans

Break the graham crackers into crumbs. Add sweetened condensed milk and chocolate chips. Pour into a buttered, small oblong or 9x9 square pan. Bake for 30 minutes at 350 degrees. Drizzle with melted chocolate as desired.

8 oz. Almond Paste* (not Marzipan) 2 1/2 large egg whites at room temperature

1 cup confectioners' sugar 1 tsp grated lemon zest

Preheat oven to 375. Line several baking sheets with parchment paper. In bowl with paddle, combine almond paste and confectioner’s sugar. Mix on LOW until well combined. With mixer still on low, add 2 of the egg whites a little at a time. Scrape down bowl often. Mix well, but do not whip till very smooth and no lumps remain. Add remaining 1/2 egg white and mix well; stir in lemon zest. Spoon into pastry bag with round tip. Pipe quarter size portions onto baking sheets, leaving 3/4 inch between cookies. Place in oven, but leave door open about 1/2 inch. Bake till light golden, 20-25 minutes. Let cool completely on baking sheets.

1 lb. confectioners' sugar* 6 Tbs melted butter or margarine 1/2 tsp vanilla*	1 cup chopped pecans 2 Tbs orange juice
1-11 oz. pkg dried apricots, ground (about 1 1/2 cups)

Combine sugar, butter, orange juice and vanilla. Add apricots. Mix, then knead in bowl until ingredients are well mixed. Form into 1 inch balls. Roll in chopped nuts store in refrigerator (can also be rolled in coconut).

1 bag of apple chips caramel*

dipping chocolate

Melt chocolate in microwave or over double boiler. Melt caramel in separate microwave bowl. Dip apple chip in caramel and set on wax paper until dry. Dip in melted chocolate to cover caramel and return to waxed paper adding decorations if desired.

1/2 (1/2 lb.) of dry fondant* prepared according to pkg. directions
1/3 cup chopped candied cherries 1/4 tsp almond extract*	1 drop red food color* toasted sliced almonds, if desired

In medium bowl, combine the fondant, cherries, almond extract, and food color. Knead on cookie sheet until well blended. Roll fondant into rope about 1 inch think. Cut into 1/4 inch slices; place on cookie sheet. Cover with waxed paper, let dry at least 3 hours. Garnish with almond slices or dip in chocolate.

Combine:   1/2 cup butter,   1 cup sugar,   1 egg,   1 tsp vanilla*   till creamy

Add:   1/2 cup cocoa,   1 1/2 cups flour,   1/4 tsp salt,   1/4 tsp baking powder,   1/4 tsp baking soda

Form dough into 1” balls, flatten and press finger into center to dent. Put a small amount of cherry filling* on dent. Bake for 8-10 minutes or till puffy. Drizzle with red and/or green melted chocolate*.

2 6oz. frozen juices (your choice) 1/2 container frozen sliced strawberries

1 qt. frozen sherbet (your choice) 2 liter bottles of ginger ale and 7UP

Place frozen juices, and frozen strawberries in large punch bowl. Slowly add Ginger Ale and 7up. Top with sherbet stir and enjoy. We use Frozen lemonade and orange juice with raspberry and or pineapple sherbet. It is good with just about any flavors of citrus juice. Each time we fill the bowl we use something a little different.

3 1/2 cups sifted powdered sugar 1 tsp vanilla* 50 blanched whole almonds (about 1/3 cup)

3oz cream cheese, softened 1 1/2 cups coconut 1 1/2 pounds dipping chocolate*

Butter a 12x9 piece of foil; set aside. In small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut. Turn onto the buttered foil. Pat coconut into a 10x5 rectangle. Cut into 2x1 in rectangles. Press 2 blanched almonds into the top of each rectangle. Place the dipped rectangles on a baking sheet lined with waxed paper till dry.

4 lbs. confectioner's coating (white chocolate*) 4 cups dried cranberries 4 tsp vegetable oil

4 tsp butter 4 cups toasted natural almonds

Melt white chocolate in microwave or in top of double boiler. Stir in cranberries and toasted almonds. Spread on waxed paper and let cool. Break into pieces and put in candy cups.

2 Tbs butter (no substitutes) 3 cups tiny crisped rice* green decorator's sugar*

2 cups pastel miniature marshmallows 1/4 cup finely chopped pecans confectioner's sugar*

In a heavy saucepan, melt butter. Stir in marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in cereal and pecans. Let cool just enough to handle. With greased hands, shape into trees. (Work quickly as the cereal hardens quickly and becomes difficult to form.) Roll in green sugar. Place on a serving tray; dust with confectioner's sugar.

5 to 6 cups confectioner's sugar 2 cups granulated sugar 3/4 cup light corn syrup

1/2 cup water 1-2 tsp anise*, lemon*, or orange flavors* or oils* red, yellow, or orange food coloring*, optional

Fill a 15" x 10" x 1" baking pan with confectioner's sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside.
In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals. Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired (keep face away from mixture because aroma is very strong). Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.

1 2-layer yellow cake mix 2 Tbs unsweetened cocoa

3 cups granulated sugar 1 cup water

Bake the cake mix according to package directions in 7"x11" or 10” square pan. Let cool, remove from pan and cool completely. (Making a day ahead is best)
In medium saucepan combine the cocoa, granulated sugar, and water. Bring to a boil over medium-high heat, stirring constantly. Boil and stir for 10 minutes Cut cake into serving size pieces. Dip cake pieces into chocolate sauce, drain and place in bowl of desiccated or toasted coconut. Roll cake in coconut, remove and place on parchment paper to set.

Vanilla wafers, sugar cookies, or spritz cookies Dark mint chocolate

Dip 1/2 of cookie into the mint chocolate and decorate as desired with jimmies, sugars or drizzle with other colors of melted chocolate.

2 cups sugar 1/4 cup cocoa 2 tsp vanilla* 1/2 cup milk

1/4 cup butter or margarine 2 1/2 cups regular oats, uncooked 3/4 cup crunchy peanutbutter

Combine sugar, cocoa, butter, and milk in a heavy saucepan; stir well. Cook over medium heat until mixture comes to a boil; boil 1 minute. Stir in oats, peanut butter, and vanilla. Drop dough by heaping teaspoonfuls. Onto lightly greased wax paper; cool thoroughly.

Dough: 2 cups all-purpose flour 1 1/2 sticks unsalted butter, room temperature, cut into pieces 1 large egg	1/2 cup granulated sugar 1/8 tsp salt 1 tsp vanilla*
Topping: 8 oz. (2 sticks) unsalted butter 1/2 cup honey 1/4 cup granulated sugar 1/4 cup heavy cream	1 1/4 cups light brown sugar, packed 8 oz. (2 cups) whole pecans 8 oz. (2 cups) coarsely chopped pecans 1 tsp finely grated orange zest

Heat oven to 375 degrees. Put flour, sugar, and salt in a food processor bowl. Process just to blend the ingredients. Add the butter pieces all at once, and process with on/off bursts until the mixture has the consistency of cornmeal. Whisk the egg and vanilla together in a small bowl. With the motor on, pour egg mixture in. Process just until the ingredients form a ball. Divide dough into eight pieces and scatter them over an ungreased 10x15 jelly roll pan*. With floured fingertips. Pat the dough to extend the portions to cover the pan as evenly as possible. Bake 10 minutes. Don’t allow dough to color. Remove oven Reduce oven temperature to 350.
Topping: Combine butter, honey, and sugars, in a heavy-bottomed saucepan. Heat over medium-low heat until butter melts; then raise heat to medium and bring mixture to boil. Without stirring, allow mixture to boil only 1 minute. Off heat, stir in the cream, nuts, and zest. Pour over bottom crust; return crust to over, Bake for 30 to 35 minutes or until topping is an amber color. Topping will bubble toward the end of baking. Place on wire rack to cool to allow the topping to firm before cutting. Cut into 1 to 2 inch squares. After cutting, cover baking pan with aluminum foil and store up to 4 days at room temperature. Seal the foil around the rim of pan without letting the foil touch and disrupt the topping glossy shiny surface.

Base: 1 15.6 oz. pkg cranberry quick bread mix 1/3 cup margarine or butter, softened	1 egg
Filling: 1 16 oz. can whole berry cranberry sauce 1 Tbs grated orange peel	1 Tbs cornstarch

Heat oven to 350 degrees. Grease 9-inch square pan. In large bowl, combine all base ingredients; mix well with pastry blender or fork until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture evenly in greased pan.
In medium bowl, combine all filling ingredients; blend well. Spread filling evenly over base. Sprinkle evenly with reserved crumb mixture; press lightly.
Bake at 350 degrees for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars.

1 cup brown sugar 1 cup light corn syrup 4 1/2 cups crisped rice*

1 cup sweet chocolate morsels 1 cup butterscotch morsels 1 cup peanutbutter

Combine sugar and syrup in 3 quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter. Mix well. Add crisped rice. Stir until well blended. Press mixture in buttered 9"x13" pan. Melt chocolate and butterscotch together in microwave, stirring thoroughly every minute. Spread evenly over Rice Krispies. Cool until firm. Cut into bars.

1 cup butter,softened 2 cups all-purpose flour

2/3 cup superfine (caster) sugar plus 2 tsp extra 2 tsp vanilla*

Preheat oven to 325 degrees. Lightly butter baking sheet.
Cream butter and 2/3 cup sugar on med to high speed till light and creamy. Use a large metal spoon to fold in the flour in 3-4 batches. Mix to a soft dough. Turn out on a floured work surface and knead lightly and briefly until smooth. Flatten with floured hands into a 6-inch circle and place on the prepared baking sheet. With rolling pin roll dough to 7 inch circle. Cut with crinkle cutter. Sprinkle with remaining sugar or colored sugar mark into 8 sections with edge of scraper.
Bake until pale and firm, about 12-15 minutes. While still warm cut the wedges along the score marks all the way through. Let cool completely on the baking sheet.

Base: 2 cups all-purpose flour 1/2 cup powdered sugar*	1 cup butter or margarine,softened
Filling: 4 eggs, slightly beaten 2 cups sugar 1/4 cup all-purpose flour	1 tsp baking powder 1/4 cup lemon juice
Frosting: 1 cup powdered sugar*	2 to 3 Tbs lemon juice

Heat oven to 350 degrees. In large bowl, combine all base ingredients; beat at low speed until crumbly. Press mixture evenly in bottom of ungreased 9"x13" pan. Bake at 350 for 20 to 30 minutes or until light golden brown. Meanwhile, in large bowl combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice.
Remove pan from oven. Pour filling over warm base. Bake an additional 25 to 30 minutes or until light golden brown. Cool 1 hour or until completely cooled.
In a small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency; blend until smooth. Frost cooled bars. Cut into bars. If desired sprinkle with powdered sugar; garnish with lemon peel.

1 cup butter or margarine 2/3 cup sugar 2 1/4 cups all-purpose flour 2 egg yolks

1 tsp almond extract* 2 tsp vanilla* 2 tsp butter flavor* 1/4 tsp salt

Cream butter; gradually add sugar, beating at med. till light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flavorings. Combine flour and salt; add to creamed mixture, mixing well. Chill dough 1 hour. Shape into 1 inch balls; place 2 inches apart on ungreased cookie sheets. Press thumb in each cookie leaving an indentation. Bake at 300 for 20 to 25 minutes. Do not brown. Cool on wire racks. Spoon icing into dents.
Icing: Mix 1 stick soft butter with 2 2/3 cup powdered sugar, 2 Tablespoon milk, 1 teaspoon vanilla. Beat till smooth and color as desired.

1 box German chocolate cake mix 14 oz can Eagle Brand condensed milk 1 lb. caramel*

1 stick butter 1 cup semi-sweet chocolate chips* 1 cup chopped pecans

Prepare cake mix according to directions. Pour half of batter in greased 9"x13" pan. Bake at 350 degrees for 15 minutes. While cake is baking combine caramel, milk and butter in saucepan. Cook stirring until caramel is melted. Add chocolate chips and pecans to remaining batter and spoon over caramel layer. Return cake to oven and bake 20 – 25 minutes longer or until done.
Hint: Let caramel mix cool a bit before pouring onto cake. Use a little of the remaining batter with the chocolate chips and nuts to form a wall or make a dam around outside edge to prevent caramel from running out sides and into bottom of pan.